Seven Courses of dishes created with our national woodlands at the heart of them. Join us for an incredible evening of dishes created using the finest, freshest, and foraged ingredients.
We've pulled out all the stops on this one.
Cherry smoked goats cheese, beetroot crisp
Pheasant wellington, baked fig, redcurrant jus
King oyster mushroom, Stilton and chestnut gratin
Loin of wild boar with honey, pumpkin puree, wild blueberry sauce Oak smoked chalk steam trout, pickled baby vegetables
Roast haunch of venison, baby leek and raised banana shallot, pickled shimeji mushrooms and blackberry
Baked pear, chestnut ice cream hazelnut brittle
Booking early is advisable!
